How To Make Fried Shrimp Po’ Boy - Best Recipe | Charleston Magazine
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Cooking tools:
- Deep-fry thermometer
- Pot
- Stove
- Oven
- Mixing bowl
- Whisk
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 6 cups vegetable oil
- 1 lb. 31/35-count local shrimp, peeled and deveined
- 2 cups whole buttermilk
- 2 cups all-purpose flour
- 1/4 cup plus 2 Tbs. corn meal
- 1/4 cup plus 2 Tbs. corn starch
- 1 Tbs. kosher salt
- 2 tsp. freshly ground black pepper
- 2 tsp. freshly ground white pepper
- 1/8 tsp. cayenne pepper
- Glass Onion Seasoning Salt or your favorite, to taste
- 22-inch soft baguette, cut in four pieces of about 5½ inches each
- 1 cup Duke’s mayonnaise
- 1 head Bibb lettuce, leaves separated
- 1 lb. tomatoes, sliced
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